It also got a thumb’s up from an elementary school-aged kid,
who is as fickle as the wind. He loves
one meal and detests the next one, even though it was a meal that I swear he
loved two weeks before.

Keeping in line with my new motto of simplicity in the
kitchen, you can get this meal on the table in about 20 minutes or less. It’s the perfect busy weeknight meal. Whether you eat it on the back porch is up
to you, but most of our evenings end up there, and we eat out there on a lot of
spring nights. If we don’t dine al
fresco, then we at least dance al fresco.

Preheat oven to 400 degrees. Heat oil in large Dutch oven over medium heat. Saute garlic briefly before adding tomatoes and 1/4 cup of parsley ( I omitted the parsley here since I did not have fresh, and chose to add it later as a garnish). Reduce heat and simmer 5 to 10 minutes. Add shrimp, and cook 5 minutes if your shrimp is fresh. I used frozen cooked shrimp so I tossed them in the pan to heat. Pour shrimp mixture into 9 X 13-inch baking dish. Sprinkle with feta cheese. Bake for 10 minutes.

Cook pasta according to directions. Remove shrimp from oven. Sprinkle with remaining parsley, lemon juice and pepper. Serve over the angel hair pasta.